Red Lobster Dungeness Crab Bisque



1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups each chicken broth and Half-and-Half
1 pound Alaskan Dungeness crab meat, thawed if necessary
Salt
Chopped parsley


1) Sauté onion in butter.
2) Add flour; cook and stir 1 minute.
3) Gradually stir in chicken broth and Half-and-Half; cook and stir 5 minutes.
4) Break crab into chunks; add to broth.
5) Salt to taste. Heat thoroughly. Garnish with parsley.

Red Lobster Basil Shrimp Stuffed Zucchini



4 Zucchinis 2-3 Inches in Diameter
2 Tablespoons Butter or Margarine
1 Tablespoon Minced Onion
8 oz Tomatoes, Peeled, Seeded, Chopped
1 lb Small Shrimp, Peeled and Deveined (cut shrimp if they are larger than a quarter)
1 Tablespoon Fresh Minced Basil
1/2 Teaspoon
Salt
1/4 Teaspoon Pepper
1 Cup Breadcrumbs
2 Tablespoons Melted Butter


1. Preheat oven to 350°F.
2. Wash the zucchini and trim off the ends.
3. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape.
4. Sauté onions in butter until clear, add tomatoes and simmer until soft.
5. In a mixing bowl, combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
6. Fill the zucchini boats with the mixture.
7. Place boats in a greased baking dish.
8. Sprinkle with remaining breadcrumbs and drizzle with butter.
9. Bake for 15 minutes or until shrimp are pink and clear.

Olive Garden Pollo Limone



4 each Skinless boneless chicken breast (4 oz.)
3 tablespoons All purpose flour
1 tablespoon Extra Virgin olive oil
¼ cup Finely chopped green onions
2 each Minced garlic cloves
½ cup Chicken broth
¼ cup Dry white wine
2 tablespoons Fresh lemon juice
2 tablespoons Chopped fresh parsley
1 tablespoon Grated lemon peel


Pound chicken breasts between sheets of plastic to ¼ inch thickness. Sprinkle chicken with salt and pepper Place flour in a bowl. Heat 1 tsp oil in a large non-stick skillet over high heat. Lightly coat chicken with flour. Shake off excess Transfer to skillet and cook until brown and cooked through, about 2 minutes on each side. Transfer chicken to plate. Repeat with remaining chicken, oil and flour. Heat ½ tsp olive oil in same skillet over low heat. Add green onions and garlic; sauté until tender. Stir in broth and wine scraping up all the browned bits in the skillet. Add lemon juice and 2 tablespoons of parsley. Increase heat to high; bring to boil, simmering for about 3 minutes. Mix in lemon peel, season with salt and pepper. Return chicken to skillet and simmer until heated through, turning to coat. Transfer chicken to plate, spoon juices over chicken. Sprinkle with remaining parsley.

Ground Round Mexican Chicken and Tortilla Soup



1 pound of cubed chicken breast (browned)
1 can of Fiesta nacho cheese soup
1 can of cream of chicken soup
1 soup can of milk
1 can of enchilada sauce (mild only)
Crushed tortilla chips
Shredded cheddar cheese

Brown chicken breast and set aside. Combine all the other ingredients except the tortilla chips and cheddar cheese Bring to a boil over low heat, it burns very quickly, so stir at all times. Serve with crushed tortilla chips and the shredded cheddar cheese in the soup.

Boston Market Macaroni and Cheese


6 oz. dry macaroni
1/2 stick butter
1/4 C. flour
1/4 tsp. dry mustard
1 tsp. salt
dash of pepper
2 C. Milk
1 T. minced onion
1 C. or 1/4 lb. American Processed cheese




Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion flour. Allow this to thicken, and when thickened slowly add the milk. When all milk is added, you may add the cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.